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Blintz Souffle (Dairy)

User Rating 5 Star Rating (1 Review)


Blintz Souffle

Blintz Souffle

Giora Shimoni
While Jews probably began making blintzes hundreds of years ago in Poland, they only began to use frozen blintzes to make this Blintz Souffle recipe in 20th-century America. When you have a crowd joining you for a dairy meal - such as for Sabbath, Shavuot, or the Nine Days - this easy-to-make, crowd-pleasing Blintz Souffle is the perfect dish to serve.


  • 1/4 cup butter, melted
  • 12 frozen cheese blintzes
  • 6 eggs
  • 1 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1/4 cup orange juice or 2 tablespoons orange juice concentrate
  • cinnamon


1. Preheat oven to 350° F (175° C).
2. Melt butter in a 9x13 inch pan.
3. Line blintzes in one layer in the pan.
4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
5. Pour egg mixture over the blintzes.
6. Sprinkle lightly with cinnamon.
7. Bake, uncovered, for 45 minutes, or until golden brown on top.
User Reviews

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 5 out of 5
Fool-proof and delicious!, Member EEKstl

This is an easy and delicious blintz souffle that never fails to get raves and always comes out perfectly. Serve with additional sour cream and jam on the side. Enjoy!

46 out of 46 people found this helpful.

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